5 Drain the aubergines to remove any excess water. In another pan heat oil and sauté the aubergines in it at a medium heat. Remove the aubergines and drain them thoroughly on paper towels.

6 Cover the base of a gratin pan with the aubergines, allowing them to slightly overlap. Add the minced meat and aubergines in layers. Preheat the oven to 220 °C .

7 Melt the butter in a flat pot at medium heat. Whisk in the flour. Pour in the milk and bring to a boil, stirring all the time. Leave the mixture to cool a little, then stir in the egg yolk and Kefalotiri cheese or Parmesan. Season with salt and nutmeg.

8 Pour the sauce onto the gratin. Bake the gratin in the oven (in the center, convection oven 200 °C) for around 35 minutes. According to your taste, bake briefly at 250 °C.

Tips & Tricks

Before serving the gratin, it is recommendable to let the flavors blend for around 30 minutes.